Out-of-home catering is also gaining in importance in the nutrition of children and young people: in Germany, there were already more than 45,000 schools with communal catering in 2009. However, questions of climate and energy relevance have not yet played a role in school meals. This is where the new project came in. It analysed in detail the use of food, energy consumption, the available and used technology and all processes from purchasing to waste disposal for 22 kitchens in all-day primary schools. Subsequently, menus and processes were and are optimised so that a maximum of carbon dioxide and energy can be saved. In 2017, a qualification campaign for kitchen staff and teachers was launched for this reason; a flyer provides details.
Bliesner-Steckmann, Anna; Speck, Melanie; Bädecker, Carolin; Monetti, Sylvia; Wagner, Lynn; Engelmann, Tobias; Schulz-Brauckhoff, Sabine; Scharp, Michael
Fields of research

Education and Digital Media, Health and well-being